Ambition Nutrition

May 30, 2016June 4, 201612 Comments

GEORGE BROWN COLLEGE SYMPOSIUM
At the recent symposium at George Brown College, the speakers were an esteemed group including amongst others a Pulitzer Prize winning journalist Michael Moss, an endocrinologist who is a professor at Harvard medical school, Dr. David Ludwig, and a cardiologist, epidemiologist from Tufts, Dr. Dariush Mozaffarian.

Dr. David Ludwig and Chef Eva at George Brown Symposium

Michael Moss’s book “Salt, Sugar, Fat: How the Food Giants Hooked Us” and Dr. David Ludwig‘s book “Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently” have both been on the New York Times best selling list. Their information was compelling.

Dr. Ludwig’s decades of ground breaking but little known research has culminated in his evidence based approach to obesity. He targets the root cause of obesity. Insulin is stimulated by the processed carbohydrates in our diet – not just added sugar, but also processed carbs like bread, white rice, pasta, potato products, cookies, crackers, and “fat-free” snacks and desserts. That’s why he recommends a higher fat diet, which is the fastest way to lower insulin levels and jump-start weight loss. Recent systematic reviews confirm that, contrary to what we’ve been told for 40 years, high fat diets are more effective than low fat diets for weight loss. And the types of fat we emphasize – those present in nuts, olive oil, avocado, fish, and dark chocolate – are especially good for the heart. But you don’t have to eliminate all carbohydrates to get these benefits.

LAST FIVE(5) MONTHS
I have been on a high fat diet for the past 5 months and I have never felt better. I have more mental clarity and am never hungry as he states in his book. And I get to put butter or Béarnaise on my vegetables! Fat is good for your brain. I’m a happy gal!
Dr. Ahmed El-Sohemy of the department of Nutrigenomics at the University of Toronto discussed that there were genomes that identified individuals who’s blood pressure is affected by salt intake, who’s health is adversely affected by coffee, etc. We don’t all have to give these up as they do not affect us. Genetic testing is available for individuals who wish to find out their personal results. Interesting….

MY CONTRIBUTION
I explained to Dr. Ludwig how my food blog is attempting to give people delicious tasty food that is healthy and give information on nutrients and their affect on their bodies in order to encourage them to eat these foods. He liked my title “Simply Splendid food”

Dr. David Ludwig Book Signing

Dr. David Ludwig’s book “Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently” is a welcome addition to my culinary library!

One Lovely Blog Award: Thank you

May 26, 2016January 16, 201716 Comments

I really appreciate your recognition of my Foody Blog for the One Lovely Blog Award. Big thanks to Jade Mihalica and Grubtastic for adding Simply Splendid Food to their Top Ten List. Please accept my sincere thanks. I want you to know that I appreciate it very much!

Here are 7 things that I’m sharing about myself (in no particular order) to fulfill my nomination requirement:
1. My birthplace is Turku, Finland. (oldest city in Finland ~former capital)
2. Cooking is my joy! I experience new cuisines that I re-create at home, adding my own spin.
3. A board member of classical music performance groups in Toronto, ON, Canada.
4. Friends have suggested I write a cookbook because they enjoy my culinary delights and all my food tips. Some chefs guard their methods and secrets. I am delighted to share gastronomical tips and my food adventures. My blog will be the basis of an e-book. Proceeds going to Princess Margaret Cancer Foundation.
5. While I am not blogging, I am a dental surgeon.
6. I spent decades sailing and skiing. I returned to skiing this year and will share my favorite ski-day (snow day) foods with you.
7. My philosophy in life is summed up in a quote from Audrey Hepburn, “Life is a party. Dress for it.” ‘Dressed up’ food is the highest compliment to you and your family and friends.

My birthplace: Turku, Finland, The Capital of Culture.

I need to select a few One Lovely Blog nominations of my own to fulfill the award requirements. It is hard to limit my favorite food blogs to only 10 selections. However, a good opportunity to share a few fantastic food blogs with you! These are not in any special order. They are all #1!
1. ronitpenso.wordpress.com
2. fabulousfaresisters.com
3. cookinginsens.wordpress.com
4. backroadjournal.wordpress.com
5. natashiaspalace.co
6. kelliesfoodtoglow.com
7. figjamandlimecordial.com
8. frugalfeeding.com
9. cloverandtyme.com
10. cookingwithawallflower.com

Know that I enjoy viewing your posts and I wish you happy blogging. If you so choose you can accept my nomination for the ONE LOVELY BLOG Award.
Please remember to follow the award rules.

A Refreshing Watermelon Salad

May 18, 201618 Comments

How about a refreshing and flavourful salad? This unusual combination is a real winner!
A ‘ONE HIT WONDER’ at my last dinner for 16 people. The colourful, delicious salad is an enjoyable departure from your regular dinner servings. Make this salad for your family and friends and watch the smiles appear.

With these refreshing, succulent flavours you have just entered ‘FLAVOUR TOWN’.

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INGREDIENTS
1 red onion
3 tablespoons lime juice
1 1/2 kilograms watermelon
1 bunch fresh mint, basil or cilantro (chopped)
4 tablespoons extra virgin olive oil
100 grams pitted sun dried or Kalamata olives
250 grams feta cheese

INSTRUCTIONS
1. Cut the red onion into fine slices. Place the onions in the lime juice. This will soften the sharp flavour of the onions. The lime juice will turn a light pink colour.
2. While that is marinating, cut the watermelon into cubes or balls using a melon baller. This looks so appetizing.
3. Cut the feta into bite sized pieces.
4. Assemble the watermelon, herbs, and olives in a salad bowl.
5. Add the olive oil and black pepper to the onions and lime juice. Stir this to combine.
6. Add to the watermelon mix and gently toss.
7. Scatter the feta over the salad. Add these at the end to maintain the white colour.

Serves 8

DID YOU KNOW? Watermelons are mostly water — about 92 percent — but this refreshing fruit is soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids.
Watermelon is also a good source of pantothenic acid, copper, biotin, potassium and magnesium.
Cancer: As an excellent source of the strong antioxidant vitamin C as well as other antioxidants, watermelon can help combat the formation of free radicals known to cause cancer. Lycopene intake has been linked with a decreased risk of prostate cancer prevention in several studies.
VARIATIONS: Garnish with balls of honeydew melon for an even brighter colour! Peppery arugula greens contrast well with the sweet watermelon. A good addition to this salad.

Light Lunch: Grilled Marinated chicken with assorted veggies /Watermelon Salad

5 Minute MOUSSE ~ Chocolate with Avocado

April 22, 2016May 9, 201645 Comments

5 MINUTE GLUTEN-FREE MOUSSE
What a great way to Celebrate EARTH DAY!!! Friday, April 22, 2016.
It is a special day that started in 1990 – brought awareness of pesticides used in our crops and focusing on a cleaner environment. Organic foods began its slow resurgence at this time.

Image provided by authoritynutrition.com

AVOCADO
A friend of mine eats 1/2 of an avocado every day. Mainly because she likes the creamy texture and taste. Instead of a salad or other ways to eat your avocado, how about dessert? This creamy high protein fruit goes well with cocoa in a smooth and luscious dessert. The good news is that this healthy avocado-chocolate mousse will not raise your blood sugar or cause that sugar crash of hypoglycemia, or encourage further food cravings. The perfect dessert!

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INGREDIENTS
1 ripe large avocado
1/4 cup raw cocoa powder
1/4 cup chocolate chips
1/4 cup coconut milk or almond milk
1 tablespoon stevia or other sweetener
1 tsp natural vanilla extract
1/2 teaspoon natural almond extract
1/8 teaspoon salt

Ingredients For The Avocado ~ ORANGE ~ Chocolate Mousse

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AVOCADO ~ CHOCOLATE ORANGE MOUSSE
INGREDIENTS
2 small avocados
1/4-1/3 cup fresh squeezed orange juice
1 tablespoon grated orange rind
3-4 tablespoons cocoa powder
1/2 cup chocolate chips
1 tablespoon stevia or other sweetener
1/8 tsp salt

Avocado Chocolate Mousse! YUM!!!

AVOCADO ~ CHOCOLATE MOUSSE WITH CARDAMOM
INGREDIENTS
1 ripe large avocado
1/4 cup raw coco powder
1/4 cup chocolate chips
1/4 cup coconut milk or almond milk
1 tablespoon stevia or other sweetener
1 tsp natural vanilla extract
1/2 teaspoon natural almond extract
1 tsp cardamom ground
1/8 teaspoon salt

INSTRUCTIONS
1. Place the chocolate chips in a bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool.
2. Place the melted chocolate, avocado, cocoa powder, almond or coconut milk, sweetener, vanilla, cardamom, and salt in a food processor. Blend until smooth and creamy, scraping the side of the bowl as needed. Spoon into glasses or place in a pastry bag fitted with a star tip and pipe into glasses. Refrigerate for at least 3 hours (Can be prepared 1 day in advance or even frozen and defrosted at room temperature).

I made all three of these mousse recipes and had a tasting with my friends. “Diva Eva’s Taste Testers!“ Although my preference was the cardamom version, the chocolate orange version got the most votes. Orange is so good with chocolate! I will be serving it tonight with my visitors from the States! They will be surprised with the added avocado! Years ago, we used to serve the orange cups at Christmas dinners in Florida (the orange state) without the avocado. I am so happy that I have found a new way to serve avocados for my friends. They know I am a health nut! Talking about nuts, you can grate the avocado nut. Use it like salt and pepper. read more www.dailymail.com . Add a half grated avocado seed to your smoothy. Did you know Queen Elizabeth uses avocado oil.
FOOD TIP: Add toasted sliced almonds, mixed berries (frozen or fresh) and cocoa nibs. Top with yogurt + chia seeds or chia powder (grind some chia seed with a mortar and pestle and then sprinkle both chia seeds and powder on top of the dollop of plain yogurt). The sour yogurt will bring out the flavour of the sweet mousse. I have used lemon yogurt in a pinch! For peanut butter fans add a smidgen (to taste) in your mix. If you combine cardamom with orange works well too.

TRADITIONAL MOUSSE
Classic Chocolate Mousse is laden with heavy cream, eggs, egg whites and espresso coffee. However, you could add some instant coffee or espresso (to taste) to your A/C Mousse.
VARIATION
Edible clover is good for St. Paddy’s day celebration! The clover would be lost on the dark, delicate dessert we just made. I would add a dollop of yogurt on the mousse. Then, sprinkle the edible clover in top of the yogurt for good colour. Here is another version. The St. Paddy’s Day Mousse from my friend at slendereats.blogspot.ca This recipe uses 6 egg whites giving a light fluffy texture to the avocado. Adding peppermint extract is a nice touch. The chocolate bottom has one tablespoon of instant coffee. It looks so pretty!

Add Fresh Mint and Top with Edible Clover.

MEMORIES OF THAILAND ~ Honey “Thai” Thighs

April 15, 2016May 4, 20165 Comments

MEMORIES OF THAILAND
There are many recipes for chicken and chicken thighs. I really liked Linda’s “Honey Thigh Recipe” from the Fabulous Fare Sisters. Linda wrote that she would like to see my version of her Honey ~”Thai” Thigh Recipe” after I commented on Linda’s Yummy honey Thai chicken recipe. . . .from LINDA: Thank you! Hope you give it a try – would love to see your version! Being a lab rat, I enjoyed experimenting with this chicken recipe; originating from Thailand. I prepared Linda’s wonderfully tasty chicken thigh dish. The selection of spices was too good! I did not adjust the original recipe. The great flavours of Turmeric, chives basil, ginger and soy sauce were so good already. You don’t want to change something that is already spectacular. The only variation I made was in the added honey; used for sweetness and caramelization.

Memories of Thailand!

MY TEST KITCHEN
I made 3 versions of this “dish” by altering the method of adding sweetness to this dish. I wanted to see if there was any change in the flavour and the caramelization.
I made my first version almost the same as the original Fabulous Fare Sisters recipe. (on March 10, 2016). In my version I used green onions instead of chives. I doubled up on the turmeric, basil and ginger since I am fortunate to live near “St. Lawrence Market” where I am able to get fresh ginger and turmeric along with fresh basil all year round. I grow my basil in the summer. The fresh turmeric is not as common as fresh ginger from local supermarkets here in Toronto, Ontario, Canada. I was very generous with the cilantro. I used 1/4 cup of cilantro instead of a few leaves since I like it so much!
I made the second version and added the honey at the end, with one tablespoon of soy sauce glazed on top to see if the flavour and caramelization was affected. I assumed that the caramelization would be less.
I made a third version with two tablespoons of stevia substituted for the honey and used chicken legs.

All Natural, Healthy Stevia read more from godshalingplants.wordpress.com

All versions were marinated for 24 hours. I shared my Thai chicken with my friends, neighbour and the concierge in my building. The concierge is very please that I include him in my test kitchen.
RESULTS
The results surprised me a little. The first version was good. I had thought that the second version would have less caramelization. It did not. It was the same as the first. If the caramelization is too much and carbon is formed then this is not very healthy. The third version with the stevia was just a little too sweet. I would perhaps change it to 1 tablespoon of Stevia instead of two tablespoons.
THE VOTE WAS UNANIMOUS!
All the critics favoured the version that had the honey and soy sauce glazed on top at the very end. The sweetness of the honey was enjoyable but it did not permeate through the entire dish. This gave a pleasant contrast between the sweet and the savory. It was the winner with everyone here!

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RECIPE
HONEY THAI THIGHS
INGREDIENTS
6-8 bone-in skinless chicken thighs ( or bone-in or legs)
1 tablespoon chopped green onions
1 teaspoon grated fresh turmeric (or 1/2 teaspoon dried)
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1 tablespoon grated ginger (or 1/2 teaspoon dried)
1/2 teaspoon salt fresh ground pepper
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 limes
1/4 cup honey (or 2 tablespoons stevia)
1/4 cup fresh cilantro leaves.

Ingredients for the chicken thighs on the left and chicken legs with stevia on the right

INSTRUCTIONS
1. Season the chicken with the chives, turmeric, basil, ginger, salt, pepper, soy sauce and Worcestershire sauce,
2. Zest the lines and squeeze the lime juice over the chicken.
3. Drizzle with the honey and add cilantro.
4. Allow to marinade for 10 minutes(up to 24 hours).
5. In a large skillet over medium high heat, cook the seasoned thighs 6-10 minutes on each side until cooked through.
6. If using bone-in or legs cook 2 more minutes on both sides.
7. Test to an internal temperature of 165 degrees away from the bone. Serve and garnish with more cilantro leaves.

Chicken thighs that had honey glaze on the left and chicken with honey in the marinade on the right

Chicken legs in stevia marinade cooking

Chicken thighs and legs garnished with cilantro

I would like to thank the talented Fabulous Fare Sisters for their delicious recipe . The challenge was truly interesting and made me consider all options to improvise and test this recipe. The recipe was wonderful. Everyone enjoyed it. The version that had the same amount of honey as in the original recipe but used as a glaze was the winner with my group of taste testers. Many thanks to them as well and I hope that everyone keeps cooking happy and healthy.